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🍽️ Spring Vegetable Salad with Goat Cheese Quark Dumplings

302 kcal · 30 min · 4 servings

Ingredients

• 250 g thick green beans (fresh or frozen)
• salt
• 500 g green asparagus
• 300 g peas (freshly shelled or frozen)
• 800 g small young zucchini (8 small young zucchini)
• 1 bunch spring onions
• 3 tbsp olive oil
• pepper
• 20 g watercress (2 handfuls)
• 20 g mixed herbs (chives, parsley, tarragon)
• 3 tbsp vegetable broth
• 4 tbsp raspberry vinegar
• 1 tsp lemon zest
• 100 g low-fat quark
• 100 g goat cream cheese (20% fat in dry matter)

Instructions

1. 1. Bring water to a boil and add salt. Cook the beans for 5 minutes.
2. 2. Rinse the beans under cold water and let them drain.
3. 3. Squeeze each bean between your thumb and index finger until the skin splits.
4. 4. Remove the loosened outer skin from the beans.
5. 5. Peel the lower part of the asparagus and cut off the woody ends.
6. 6. Add asparagus and peas to the boiling salted water.
7. 7. Cook asparagus and peas for 5 minutes.
8. 8. Rinse the vegetables under cold water and let them drain.
9. 9. Wash and clean the zucchini and spring onions.
10. 10. Cut the zucchini and spring onions into pieces.
11. 11. Heat 1 tablespoon of oil in a pan.
12. 12. Sauté the zucchini and spring onions over medium heat for 5 minutes.
13. 13. Add asparagus, peas, and beans to the pan.
14. 14. Sauté the vegetables for another 2 minutes.
15. 15. Season the mixture with salt and pepper.
16. 16. Wash watercress and herbs and shake them dry.
17. 17. Cut chives into fine rings.
18. 18. Finely chop the remaining herbs.
19. 19. Whisk the remaining oil with broth, vinegar, and lemon zest.
20. 20. Season the dressing with salt and pepper.
21. 21. Stir in chives, parsley, and tarragon into the dressing.
22. 22. Arrange the lukewarm salad ingredients on plates.
23. 23. Sprinkle watercress over the salad.
24. 24. Drizzle the salad with the dressing.
25. 25. Mix quark and goat cream cheese in a bowl.
26. 26. Form dumplings from the cheese mixture using two spoons.
27. 27. Place the cheese dumplings on top of the spring salad.

Nutrition per serving

• kcal: 302
• Protein: 20 g · Fett/Fat: 12 g · Carbs: 26 g